Miso Salmon With Butter Sauce (Cheesecake Factory)

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Need a go-to salmon recipe that’s quick, easy, and crave-worthy? Say hello to the mouthwatering miso-glazed salmon.

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Salmon filets marinated in a sweet and savory sauce and roasted until the outside is crisp and the inside is perfectly moist, finished with a velvety butter sauce and served on a bed of rice. This copycat recipe is elegant enough for date night and easy for a weeknight dinner.

• Prep time: 10 minutes
• Marinating time: 30 minutes
• Cook time: 10 minutes
• Total time: 50 minutes
• Servings: 4
• Prep level: Beginner +

Ingredient Notes

• Fresh salmon fillets: You can use frozen salmon as well. Be sure it’s fully thawed and patted dry before marinating for the best texture.
• Miso: White miso paste is generally sweeter and milder. Red miso is more robust with a salty flavor. Either one will work in this recipe. I prefer the Red Miso; to me, it balances the sweet ingredients in the miso glaze.
• Sake or Mirin: (sweet Japanese rice wine)

Step-by-Step Instructions

Pat the fillets with a paper towel if needed. Place fillets in a shallow baking dish or zip-top bag. 

Whisk together the miso, mirin, brown sugar, ginger paste, soy sauce, rice vinegar, and sesame oil. Spoon miso mixture over the fish, cover, and refrigerate.

Melt one tablespoon of the butter in a saucepan. Add the shallots and ginger paste and cook for a couple of minutes. 

Add the mirin and cook until reduced by half. Lower the heat and add the sliced butter. Slowly whisk until the butter has melted.

Add the heavy cream and lime juice. Whisk until the sauce is smooth and emulsified. Do not let boil. Keep warm on simmer.

The Ina Garten Method and my favorite way!

Preheat the oven to 400 degrees Fahrenheit. Heat an oven-proof skillet or a cast-iron skillet over high heat.

Lower the heat and place the salmon in the skillet with the rounded side down / skin side up. Cook for exactly 2 minutes without disturbing. Use a large metal spatula to turn the fillets to the rounded side up / skin side down, and place the skillet in the preheated oven. Roast salmon until the centers are rare. Remove the pan from the oven and loosely cover with aluminum foil. Allow the salmon to rest before serving.

If you want to remove the salmon skin before serving, it will come off very easily. Use a metal spatula and slowly wedge it between the fillet and the skin.

Plate the salmon hot on top of the rice and butter sauce. Sprinkle with a little bit of sesame seeds and green onions (optional).

See the recipe card below for complete measurements and cooking times.

Laura Belle’s Tips

1. Use fresh salmon – ​For the best results, use center-cut fillets for even cooking.
2. Use a hot pan – A hot skillet gives you that beautiful sear without overcooking the inside.
3. Be careful not to overcook – Salmon is ready when the flesh is opaque and flakes with a fork.
4. Low & slow for the sauce – ​Melt the butter gently to keep it smooth. Don’t let it boil or it might separate.

What to Serve with Cheesecake Factory’s Miso Salmon

• Steamed white rice or jasmine – A classic, simple side that doesn’t take away from the unique flavor.
• Stir-fried veggies – Snow peas, bell peppers, and carrots tossed with a splash of sesame oil.
• Steamed broccoli or green beans
• Sautéed spinach with garlic from Joyous Apron
• Crispy Brussels sprouts
• Crusty bread or dinner rolls

Storage

Store any leftovers in an airtight container in the fridge for up to 2 days. 

Reheating

Remove the salmon from the refrigerator and let it sit at room temperature for 10-15 minutes. Place salmon in an oven-safe dish or baking sheet. Cover the dish with foil to prevent it from drying out. Bake at 275° for 8 to 10 minutes or until thoroughly warm.

Make Ahead

You can prep the marinade and even marinate the salmon for a few hours in advance. The butter sauce is best made fresh, but can be gently reheated over low heat.

Continue to Content

Yield: 4

Miso Salmon With Butter Sauce (Cheesecake Factory)

Print

Salmon filets marinated in a sweet and savory sauce and broiled until the outside is crisp and the inside is perfectly moist, finished with a velvety butter sauce and served on a bed of rice. 

Prep Time 10 minutes

Cook Time 10 minutes

Additional Time 30 minutes

Total Time 50 minutes

Ingredients

• 4 salmon fillets – approximately 6 ounces per
• 3 tablespoons red miso
• 1/4 cup Sake or Mirin (sweet Japanese rice wine)
• 1 tablespoon light brown sugar
• 2 teaspoons ginger paste or 1 teaspoon minced ginger
• 1 tablespoon soy sauce (I use low sodium)
• 1 teaspoon rice wine vinegar
• 2 teaspoons toasted sesame oil
• 1 tablespoon olive oil
• A sprinkle of sesame seeds at the time of serving (black or white)
• Green onions – thinly sliced (optional garnish)
• Sake Butter Sauce:
• 1 stick of cold, unsalted butter – sliced
• 2 tablespoons ginger paste or 1 tablespoon of fresh minced ginger
• 1 tablespoon of finely chopped shallots
• 1/2 cup Sake or Mirin (sweet Japanese rice wine)
• 2 tablespoons heavy cream
• 1 teaspoon lime juice
• 1/4 teaspoon Kosher salt – optional

Instructions

1. Marinate: Place fillets in a shallow baking dish or zip-top bag. Pat the salmon dry with a paper towel if needed.
2. Whisk together the miso, mirin, brown sugar, ginger paste, soy sauce, rice vinegar, and sesame oil in a small bowl.
3. Pour the miso marinade over the fish, cover, and refrigerate for 30 minutes or up to 4 hours.
4. Butter Sauce: Heat a small saucepan, melt one tablespoon of the butter over medium heat. Add the shallots and ginger paste and cook for 1-2 minutes. 
5.  Stir in the mirin and cook for 3-4 minutes, or until reduced by half.
6. Reduce the heat to low and add the remaining sliced butter. Slowly whisk until the butter has melted.
7. Add the heavy cream and lime juice. Whisk until the sauce is smooth and emulsified. Do not let boil.
8. Keep the sauce warm.
9. Cook the Salmon: Preheat the oven to 400°F.
10. Heat an oven-proof skillet or a cast-iron skillet over high heat for 5 minutes.
11. Lower the heat to medium-high. Place the salmon in the skillet with the rounded side down / skin side up and cook for exactly 2 minutes without disturbing. Use a large metal spatula to turn the fillets to the rounded side up / skin side down, and place the skillet in the preheated oven. Roast for 3 to 4 minutes, until the centers are rare. Remove the pan from the oven and loosely cover with aluminum foil. Allow the salmon to rest: For rare, 3 to 4 minutes. For medium, 5 minutes.
12. Plate the salmon hot over a bed of rice and butter sauce. Sprinkle with a little bit of sesame seeds and green onions (optional)

Notes

1. Use Fresh Salmon

2. Use a Hot Pan

3. Be Careful Not to Overcook

4. Cook the Butter Sauce on low and slowly

Did you make this recipe?

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